Chef Meg's White Chicken Chili |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
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This chili is packed with flavor and fiber. Make a big batch for a crowd or freeze it in single-serving containers for up to 4 months. Ingredients:
1 tablespoon olive oil |
2 lbs boneless skinless chicken breasts, diced into 1-inch cubes |
1 onion, diced |
3 garlic cloves, grated |
1 teaspoon salt |
1 teaspoon ground cumin |
1/2 teaspoon chili powder |
1/8 teaspoon ground cloves |
1/8 teaspoon cayenne pepper |
low sodium chicken broth |
2 cups frozen corn |
2 (4 ounce) cans green chilies |
1 lime |
3/4 cup low fat shredded monterey jack cheese |
Directions:
1. Heat oil in a heavy saucepan over medium heat. Add chicken and onion. Cook until chicken is no longer pink, about 5-7 minutes. Add garlic cloves and spices, continue to cook for 1-2 minutes. Add beans and stock. Stir and simmer for 25 minutes. Add corn and green chilies, continue to simmer for 5 minutes. Remove from heat and squeeze lime into chili. Serve with 1 tablespoon of cheese per cup of soup.
2. If you prefer a thicker chili, puree 1/4 of the soup before you add the corn.
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